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Lemon-Glazed Pound Cake

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Lemon-Glazed Pound Cake Recipe

The sunny taste of citrus highlights this buttery pound cake. Brush the lemon-sugar glaze over the warm cake, and you have a moist, lemony treat.

At a glance

Prep
Bake
Total
Yield
16 servings
Nutrition information

Ingredients

Choose your measure:

Cake

Glaze

Instructions

  1. To make the cake: Preheat your oven to 350°F. Grease two 8 1/2" x 4 1/2" loaf pans or one tube or bundt-style pan.
  2. In a medium-sized mixing bowl, beat together the butter and cream cheese until soft and fluffy. Add the salt, sugar, flour, and baking powder, and beat for 5 minutes; the batter will be stiff.
  3. Add the vanilla and lemon oil, and 1 egg. Beat well. Continue to add the eggs, one at a time, beating well and scraping the sides and bottom of the bowl after each addition. When done, the batter will be very fluffy. Spoon the batter into the prepared pan(s).
  4. Bake the cake for 55 to 60 minutes (for the tube or bundt-style pans) or 35 to 40 minutes (for the two loaf pans), or until a cake tester or toothpick inserted into the center comes out clean.
  5. To make the glaze: Just before the cake is done, combine the lemon juice and sugar and heat over low heat (or in the microwave) until the sugar is dissolved; don't let the mixture boil.
  6. Remove the cake from the oven; allow it to cool for 10 minutes in the pan. Turn it out onto a rack or serving platter.
  7. Poke the top of the cake all over with a cake tester or toothpick, and gradually drizzle the glaze over it, pausing occasionally to let it sink in. Allow the cake to cool for several hours before slicing.

Nutrition Information

  • Serving Size 57g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 200
  • Calories from Fat 120
  • Total Fat 14g
  • Saturated Fat 8g
  • Trans Fat 0g
  • Cholesterol 90mg
  • Sodium 140mg
  • Total Carbohydrate 17g
  • Dietary Fiber 0g
  • Sugars 7g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.